Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Butter |
| 1 cup | Sugar |
| 3 xes | Eggs |
| 1 cup | Blackberry jam |
| 1 teaspoon | Baking soda |
| 3 cups | Flour |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Nutmeg |
| 1 teaspoon | Cloves |
| 1 cup | Raisins |
| 1 teaspoon | Vanilla |
| ¾ cup | Buttermilk |
| 1 cup | Chopped nuts |
Cream butter and sugar well. Add eggs, one at a time and cream after each addition. Add jam. Sift together soda, spices and 2 cups flour. Add remaining flour to cream mixture alternately with buttermilk, starting and ending with dry ingredients. Stir in raisins, nuts and vanilla. Pour into two greased 9-inch cake pans.
Bake at 325 for 30-45 minutes, or til done. *See Susan Emmick's Caramel Icing Source: newsletter 11-86&"Defender"nwsppr Dolores McCann